Stewed chicken fillet

How to make stewed chicken fillet?

1. Wash the fillet, cut into pieces 2x3 cm .
2. Peel the onion, chop it finely.
3. Heat a saucepan with oil over medium heat, add half of the curry. Literally mix the seasoning in the oil intensively for 15-30 seconds.
4. Add the chicken and onion, fry until lightly browned.
5. Add the prunes, the second half of the curry, salt and ground pepper. Fry and make sure that the chicken is browned a little more.
6. Pour in 200 ml of cream. Add the peppercorns, stir. Slightly reduce the heat to low, cover with a lid and wait for boiling.
7. When it boils, stir again. And, if necessary, top up the remaining cream. Meat at this stage should be immersed in cream for at least 2/3.
8. Simmer under the lid on low heat for another 20 minutes.
9. Serve hot, but before serving, let it brew under the lid for another 5-10 minutes.

Bon appetit!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"